Tag: Marbella

There’s nothing like walking into a modest neighborhood bar to be then pleasantly surprised by superb homemade cooking. That’s exactly what happened when I stumbled upon Florido bar in Marbella, Spain.

Most Spanish bars tapas are great but the ones I found here , no doubt, were some of the best I’ve ever had. When in Spain, I can’t go without my daily “ración de tortilla”. No matter the town, I have to have a small portion of egg, potato and onion omelet. But not all tortillas are created equal and making the right “tortilla” is a fine art.

The key is to balance the ratio of eggs to the potatoes and onions, and, of course, to season it well. Often times, tortillas are served on the starchy side because too much potato has been added resulting in a dry omelet, and when made with too much egg, it can become a runny mess. So when you taste one made just right, tender and juicy, it’s like tasting heaven on a plate. Florido’s tortilla is a true masterpiece!

Also on the menu are tapas of Spanish meatballs and veal cheeks with fried potatoes, among many other great selections, that can be nicely finished off with Florido’s other homemade wonder: the flan, a creamy and light caramel custard topped with freshly whipped cream.

So next time you walk by a simple neighborhood bar in Spain, stop in. You might just find a culinary treasure trove hiding inside.

Like this:

If you’re looking for real Italian, this is it. You cannot get any better than the homemade cuisine served at this cozy eatery located in the heart of Marbella’s old town. Stuzzikini offers a unique menu comprising of mainly Sardinian dishes with some interesting Piedmontese favorites like the raviolini del plin – a beef ragout ravioli served in a delicate beef reduction made with butter, sage and aged Parmesan.

The bucatini carbonara here is the real deal, no cream, just fresh eggs and a generous touch of pork cheek bits that give it a slight saltiness and crunch – divine! Appetizers like the Fregula Sarda – clams and mussels with minute pasta balls in a saffron garlic and white wine reduction or another Piedmontese favorite -vitello tonnato – thin veal slices smothered in a tuna and mayo sauce were absolute pleasers.

Aside from a great wine list, the desert options were varied and light. Just like everything else on the menu, the final touches to our meal were all homemade: from the rich yet light tiramisu, the creamy ginger panna cotta with citrus coulis to the tiny cream filled profiteroles covered in melted chocolate. If you want to be in for a true Italian treat, Stuzzikini is it!